Chennai: Swiggy, in partnership with Kearney, today released the 2025 edition of its flagship annual report, How India Eats. The report reflects the evolving food habits of Indian consumers and charts the future trajectory of the country’s food services market.
The report forecasts that India’s food services market will cross US$ 125 billion by 2030, with the organized segment growing at twice the rate of the unorganized segment. Over 60% of the overall growth is expected to be driven by the organized segment, which is set to overtake the unorganized segment in the coming years. Currently contributing 1.9% to India’s GDP, the sector shows significant headroom compared with China (5%) and Brazil (6%).
The report highlights that Indian consumers are experimenting more than ever, with a 20% growth in unique cuisines ordered per customer and a 30% increase in the number of restaurants ordered from per customer. Late-night meals are growing three times faster than dinner, while indulgence and health-conscious eating trends coexist. Healthy and better-for-you meals are growing at 2.3x the rate of overall orders, with an emphasis on higher protein, lower calories, and reduced added sugar.
Regional and global cuisines are emerging as growth frontiers. Hyper-regional Indian cuisines such as Goan, Bihari, and Pahari are growing 2–8x faster than mainstream cuisines, while local beverages like Buttermilk and Sharbat are growing 4–6x faster than overall beverages, prompting global QSRs to innovate with India-inspired offerings. At the same time, Korean, Vietnamese, and Mexican cuisines are becoming mainstream, with Boba Tea and Matcha Tea searches rising 11x and 4x, respectively, over the past five years.
Commenting on the report, Rohit Kapoor, CEO at Swiggy Food Marketplace, said, “In a span of just over a decade, the industry has seen disproportionate evolution. Expectations on speed are being shaped by quick commerce; for instance, our 10-minute food delivery service Bolt contributes over 10% of platform orders. On one hand, consumers are demanding affordability in familiar cuisines like Indian and Italian, and on the other hand, adopting Matcha and Boba Tea like never before. And our restaurant partners are keeping pace, with QSRs and cloud kitchens projected to grow at a CAGR of 17%+, nearly 1.5x of organized food services growth. I am really excited to see what the next decade has in store for all the stakeholders in this dynamic space.”
Rajat Tuli, Partner, F&B Lead, QSR Asia Lead at Kearney, added, “What we are witnessing is a fundamental broadening of India’s food economy. Growth is no longer concentrated in a few metros; dining-out growth beyond top 8 cities is 2x that of top 8 cities, with corporate, industrial, education and tourist hubs leading the charge. Gen Z offers high promise, growing 3x of other cohorts in the dining-out segment while demanding innovations like coffee raves and Instagram-worthy locations and menus. The next wave of leadership in food services will come from players who understand these new markets and consumers. Additionally, in food delivery, packaging innovation will substitute for format in dining-out.”
The report also notes that food services players will need to balance speed, affordability, and experience, with over 75% of marketing budgets focused on digital channels targeting younger consumers. Pre-booking in dining-out is growing 7x faster than walk-in orders, while familiar cuisines like North Indian and Italian see 10–40% higher growth across lower price points. Innovative delivery experiences are emerging, with packaging replicating e-commerce unboxing moments, such as butterfly burger boxes and slow-cooked dum biryani in earthen handis.
With How India Eats 2025, Swiggy and Kearney highlight the immense potential of India’s food services market and the evolving opportunities for players across organized and digital food ecosystems.
